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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

A “vegetarian curry stew” or just a “curry stew”? - The effect of neutral labeling of vegetarian dishes on food choice among meat-reducers and non-reducers
Marijke Hiltje Hielkema, Thomas Bøker Lund
Journal of Environmental Psychology (2022) Vol. 84, pp. 101877-101877
Open Access | Times Cited: 19

Showing 19 citing articles:

Food product quality, environmental and personal characteristics affecting consumer perception toward food
Sampurna Rai, Phu Pwint Wai, Pankaj Koirala, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 32
Consumer-driven climate mitigation: Exploring barriers and solutions in studying higher mitigation potential behaviors
Christophe Lembregts, Romain Cadario
International Journal of Research in Marketing (2024) Vol. 41, Iss. 3, pp. 513-528
Open Access | Times Cited: 9
Shifting from Information- to Experience-Based Climate Change Communication Increases Pro-Environmental Behavior Via Efficacy Beliefs
Adéla Plechatá, Marijke Hiltje Hielkema, Lisa-Marie Merkl, et al.
Environmental Communication (2024) Vol. 18, Iss. 5, pp. 589-609
Open Access | Times Cited: 8
Paths that lead astray: Examining the situational predictors of intention-behaviour gaps in meat consumption
Kate Laffan, Leonhard K. Lades, Liam Delaney
Journal of Environmental Psychology (2023) Vol. 89, pp. 102045-102045
Open Access | Times Cited: 17
A diet-related health prompt with the Swiss Food Pyramid as a nudge to reduce meat consumption
Samuel Zumthurm, Aline E. Stämpfli
Food Quality and Preference (2024) Vol. 115, pp. 105105-105105
Open Access | Times Cited: 4
How can consumer science help the foodservice industry replace meat? A critical review
Iuri Yudi Furukita Baptista, Emma Garnett, Åsa Öström
Appetite (2025), pp. 107861-107861
Closed Access
(M)eat more plants: How category dimensions and inferences shape consumer acceptance of plant-based proteins
Miriam van der Meer, A.R.H. Fischer, Marleen C. Onwezen
Food Quality and Preference (2025), pp. 105434-105434
Closed Access
Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products?
Iuri Yudi Furukita Baptista, Hendrik N.J. Schifferstein
Food Quality and Preference (2023) Vol. 108, pp. 104885-104885
Open Access | Times Cited: 12
Don't say “vegan” or “plant-based”: Food without meat and dairy is more likely to be chosen when labeled as “healthy” and “sustainable”
Patrycja Śleboda, Wändi Bruine de Bruin, Tania Gutsche, et al.
Journal of Environmental Psychology (2023) Vol. 93, pp. 102217-102217
Closed Access | Times Cited: 11
Tasting and labeling meat substitute products can affect consumers’ product evaluations and preferences
Lukas Fesenfeld, Nadja Zeiske, Maiken Maier, et al.
Food Quality and Preference (2024) Vol. 118, pp. 105184-105184
Open Access | Times Cited: 3
How do defaults and framing influence food choice? An intervention aimed at promoting plant-based choice in online menus
Ainslee Erhard, Yasemin Boztuğ, Dominic Lemken
Appetite (2023) Vol. 190, pp. 107005-107005
Closed Access | Times Cited: 8
Increasing meat-free meal selections: The role of social identity salience and identity-related meal names
Anna Kristina Zinn, Oscar Yuheng Zhu, Sara Dolničar
Appetite (2023) Vol. 191, pp. 107067-107067
Open Access | Times Cited: 8
The Food Service Playbook for Promoting Sustainable Food Choices
Daniele Pollicino, Stacy Blondin, Sophie Attwood
(2024)
Open Access | Times Cited: 2
Food for future: The impact of menu design on vegetarian food choice and menu satisfaction in a hypothetical hospital setting
Julia Meis‐Harris, Qëndresa Rramani, Alice Elena Seffen, et al.
Journal of Environmental Psychology (2024) Vol. 97, pp. 102348-102348
Open Access | Times Cited: 2
Co-designing carbon label interventions in restaurants: insights from a field experiment in a tourism destination
Marie Nowak, Tobias Heldt, Maria Lexhagen, et al.
Scandinavian Journal of Hospitality and Tourism (2024), pp. 1-26
Open Access | Times Cited: 1
Shifting from information- to experience-based climate change communication increases pro-environmental behavior
Adéla Plechatá, Marijke Hiltje Hielkema, Lisa-Marie Merkl, et al.
Research Square (Research Square) (2023)
Open Access | Times Cited: 2
Fast Forward: Influencing the future in virtual reality increases real-life pro-environmental behaviour
Adéla Plechatá, Marijke Hiltje Hielkema, Lisa-Marie Merkl, et al.
Research Square (Research Square) (2022)
Open Access | Times Cited: 2
Acceptance of Low-Carbon School Meals with and without Information—A Controlled Intervention Study
Elisabeth Andre, Patricia Eustachio Colombo, Liselotte Schäfer Elinder, et al.
Journal of Consumer Policy (2023) Vol. 47, Iss. 1, pp. 109-125
Open Access
Fast Forward: Influencing the future in virtual reality increases real-life pro-environmental behaviour
Adéla Plechatá, Marijke Hiltje Hielkema, Lisa-Marie Merkl, et al.
Research Square (Research Square) (2022)
Open Access
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